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Butternut Squash with Brown Butter

Butternut Squash with Brown Butter

The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well.

Martha Stewart Living, November 2002 http://www.marthastewart.com/345582/butternut-squash-with-brown-butter
3.51634
Rated
70.3268100(155)155
  • Prep Time 8 minutes
  • Total Time 35 minutes
  • Yield Serves 4

Ingredients

    • 2 tablespoons unsalted butter
    • 1 butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes
    • 1/2 cup low-sodium canned chicken broth
    • 1/4 cup water
    • 1 tablespoon dark-brown sugar

Directions

  1. Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.
  2. Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.

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